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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
15.6g
· 53%
Protein
6.7g
· 23%
Fat
3.1g
· 24%
Fiber
4.2g
Vitamins
B2
0.15mg · 12% DV
Folate
34µg · 9% DV
B1
0.1mg · 8% DV
B12
0.18µg · 8% DV
Minerals
Phosphorus
123mg · 18% DV
Calcium
112mg · 11% DV
Zinc
1mg · 9% DV
Selenium
4.8µg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.55g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.53g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
Yogurt with chickpeas, bulgur and lentils provides 112 calories per 100 g. Total calories depend on the amount you eat.
It contains 6.7 g of protein per 100 g. The protein comes from the chickpeas, green lentils and yogurt.
It contains 15.6 g of carbohydrates per 100 g. Its carbohydrates come from bulgur, chickpeas and green lentils.
It provides 4.2 g of fiber per 100 g. The legumes and bulgur contribute to its fiber content.
Its glycemic index is 35. This is considered a low glycemic index value.
It contains 112 calories, 6.7 g of protein and 4.2 g of fiber per 100 g. Whether it fits your diet depends on your portion and overall eating plan.
Yes, it is suitable for vegetarian eating patterns. It is also compatible with Mediterranean and flexitarian diets.
Yes, it contains gluten. It is not suitable for people with a gluten allergy or sensitivity.
Yes, it contains dairy because it is made with yogurt. People with a dairy allergy should take this into account.
It is classified as minimally processed. It is a dish based on legumes, bulgur and yogurt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.